Macadamia Nut Oil

Description

Macadamia nut oil, derived from the creamy, rich nuts of the macadamia tree (Macadamia integrifolia and Macadamia tetraphylla), is a luxurious, heart-healthy oil with a buttery flavor, high monounsaturated fat content, and exceptional stability. Native to Australia, the macadamia tree also thrives in Hawaii, South Africa, and parts of Central America, where its oil is now cultivated for both culinary and cosmetic purposes. This oil is beloved by chefs for its delicate aroma, while nutritionists value it for its superior fatty acid profile and low omega-6 to omega-3 ratio.

Typically extracted via cold-pressing or expeller pressing, macadamia oil retains a golden-yellow hue with a silky texture and a sweet, nutty flavor. Its properties make it suitable for everything from gourmet frying to fine skincare serums.

Nutritional Composition:

• Monounsaturated fats (MUFA): ~80–85% (mostly oleic and palmitoleic acids)

• Polyunsaturated fats (PUFA): ~3–5% (very low omega-6)

• Saturated fats: ~12–14%

• Omega-3s: Present in small amounts

• Vitamin E (tocotrienols and tocopherols)

• Phytosterols and flavonoids

• Squalene – antioxidant and skin-protective compound

This oil has one of the best fat profiles among all plant oils, closely resembling the fatty acid composition of olive oil, and even surpassing it in oxidative stability.

Health Benefits:

• Supports cardiovascular health by lowering LDL and raising HDL

• Promotes brain and nerve function via healthy fats and antioxidants

• Helps maintain blood sugar balance

• Improves skin tone, texture, and barrier function

• Anti-inflammatory and antioxidant-rich – ideal for chronic inflammation

• Aids in weight management by providing satiety without heaviness

• May reduce the risk of metabolic syndrome and improve lipid profiles

Palmitoleic acid, a rare omega-7 fatty acid present in macadamia oil, is particularly valuable for cell regeneration, wound healing, and anti-aging.

Culinary Uses:

With a high smoke point of ~410°F (210°C), macadamia nut oil performs excellently in a range of kitchen applications. Common uses include:

• Sautéing and pan-frying vegetables, meats, and seafood

• Drizzling over roasted vegetables for a nutty aroma

• Baking – adds moisture and flavor to cakes, muffins, and cookies

• Making vinaigrettes or combining with balsamic vinegar and citrus

• Tossing with pasta or rice for a gourmet finish

• Flavoring mashed potatoes, purees, or creamy sauces

• Greasing pans and baking sheets for non-stick luxury

Its buttery flavor works beautifully with asparagus, sweet potatoes, white fish, quinoa, spinach, and tropical fruits like mango or pineapple.

Flavor and Texture:

• Color: Golden yellow

• Flavor: Buttery, smooth, and lightly nutty

• Mouthfeel: Rich but not greasy

• Aftertaste: Clean, elegant, with subtle sweetness

Macadamia oil adds depth and elegance without overpowering the other ingredients.

Skincare and Cosmetic Uses:

Macadamia nut oil is a high-end oil in natural cosmetics and dermal therapy, thanks to its fatty acid composition that mimics human sebum. Benefits include:

• Deep moisturization for dry, flaky, or aging skin

• Improves elasticity and reduces the appearance of fine lines

• Non-comedogenic (score of 1–2) – suitable for sensitive and acne-prone skin

• Supports wound healing and scar reduction

• Excellent for massage – smooth glide, fast absorption

• Nourishes scalp and hair – enhances shine, reduces frizz

You’ll find it in luxury moisturizers, serums, baby oils, shampoos, conditioners, and lip care products.

Storage and Shelf Life:

Macadamia nut oil is remarkably stable due to low PUFA content, making it longer-lasting than most nut and seed oils:

• Shelf life: 12–24 months unopened, 6–12 months opened

• Store in a cool, dark place (refrigeration optional)

• Ensure the cap is tightly sealed to prevent oxidation

• Check for any off smell, although spoilage is rare

Its natural antioxidants further preserve freshness and prevent rancidity.

Sustainability:

Macadamia trees require moderate water and are less chemically intensive than other nut trees like almonds. In many regions, they are grown using agroforestry practices, contributing to soil health, biodiversity, and carbon capture. The nuts used for oil pressing are often “cosmetically imperfect”, supporting zero-waste principles.

Though pricier than common oils, macadamia nut oil is often sourced from ethically run plantations in Australia, Hawaii, Kenya, and South Africa.

Summary:

Macadamia nut oil is a gourmet, healthful, and multi-use oil that blends luxury with function. Rich in monounsaturated fats, buttery in flavor, and packed with rare nutrients like omega-7, it’s a standout choice for those seeking culinary refinement, cardiovascular benefits, and top-tier skincare. Whether you’re pan-searing scallops or nourishing dry skin, macadamia oil is as indulgent as it is intelligent.

Quantity is 1 litre